Boondi Ladoo is an all time favorite festival mithai. With Diwali and other festivals right around the corner, what better time than now to make this easy boondi laddu recipe. See the delight as you watch your kids enjoy this moist and sweet ladoo and realize that Lord Ganesh is not the only big fan of Boondi Ladoos!

Ingredients

Chickpea Flour (Besan) – 1 cup

Clarified Butter (Ghee) – 1 Tbsp

Water – ½ cup

Oil – for deep frying

For Syrup:

Sugar – 1 cup

Water – ¾ cup

Saffron – pinch

Cardamom Powder – ¼ tsp

Cashews/Almonds/Pistachio – ¼ cup, powdered

Instructions

In a mixing bowl, sieve Chickpea Flour and add Ghee and ½ cup Water. Mix well until there are no more lumps and keep aside.

In a medium pan, add Sugar, Saffron and ¾ cup Water for the sugar syrup.

Mix well and cook on a medium flame for 9-10 minutes (210F – 215 F). After 9-10 minutes, reduce the flame to a simmer and continue cooking for 3-4 minutes. Sugar syrup should be ½ thread consistency.

Start heating Oil for deep frying.

Turn off stove and add Cardamom Powder to the sugar syrup.

Once Oil is hot, place a small amount of boondi batter onto a Boondi Maker or flat ladle with holes and gently tap the sides with a spoon to allow batter droplets to fall into the oil. Using a circular motion with the spoon, you can help the remaining batter go through the holes.

Fry Boondi until light golden, remove them from the oil allowing excess oil to drain off and place them directly into the sugar syrup.

Using a different spoon, mix the fried boondi into the sugar syrup until they get coated.